Subtitles by OnDemandKorea
Turn your leftovers into fine dining!
Korea's top chefs will empty out your fridge.
A high-quality cooking show, Take Good Care of The Fridge!
Nice to see you all.
They take stupid ingredients from the fridge and make great dishes.
Let me introduce our eight great chefs!
Great! Great!
We're now headed toward the fourth quarter of 2017's chef championship.
It's an important time for us.
Today is already the 150th episode of "Take Good Care of the Fridge".
Applause! Yes, applause.
That's amazing.
I thank the chefs, who keep producing amazing and delicious dishes for us.
Today, we have two great men visiting our show...
who, are always walking on flowered paths these days.
Let me introduce our two guests for the show!
Come on out.
Flowered paths!
Flowered path brothers.
(Today's fridge owners)
- Flowered path brothers. - Welcome!
It's Jung Sang-hoon and Kim Saeng-min! Welcome, welcome!
It's nice to meet the both of you.
- Welcome. - It's nice to meet you.
It's been 20-years since he became an actor.
"Woman of Dignity" was the highest-rating drama in JTBC's history.
The last episode recorded above 12% for their ratings.
Jung Sang-hoon's effect on the drama was brilliant.
He was the best at portraying a detestable person.
Let me introduce Jung Sang-hoon again!
It's nice to be here.
(Welcome)
It's nice to meet everyone. I really wanted to be on this show.
- Really? - Yes. - Sang-hoon is a really good cook.
- Have you been an avid watcher? - Yes.
Chef Sam Kim was like my teacher...
when I used to live alone.
Really? He taught you how to cook?
- No, through the television. - I see, you watched him on TV.
- You watch Sam Kim on TV? - Yes.
- You followed his recipes? - Yes.
I was surprised by this person's record.
This person has been a host on "Entertainment Weekly" for 20-years.
"Let's Go, Video Travel" for 20-years.
"Animal Farm" for 17-years.
Even government workers would be jealous of his one-path life.
He's found great success 25-years later as the saving fairy.
- Please welcome Kim Saeng-min. - Welcome, Kim Saeng-min!
- How amazing. - Please greet our audience.
Hello, my name is Kim Saeng-min.
It's a great honor to be on "Take Good Care of the Fridge".
I hope I'll keep having these moments for the next two and a half years.
Kim Sook forecast my popularity for the next 6-months.
She predicted 6-months?
She said, "It'll be good for 6-months".
Kim Sook doesn't like other people doing well.
I'm so happy Saeng-min is so successful these days.
I see.
Because I've known him and have been next to him for the past 20-years.
A lot of people think Shin Dong-yup is the one, who helped me be on SNL.
To be honest, Saeng-min said a lot of good things about me to Dong-yup.
He told Dong-yup, "I'd like to make sure Sang-hoon...
can make a living" when I was acting in theaters.
I got into SNL because Saeng-min was so adamant.
That's why I love lamb skewers and Tsingtao.
I can do it for you right now.
Please, do.
(Thank you, this is lamb skewers and Tsingtao.)
(There's a lot of fine dust coming from China.)
(Don't be worried if you're suffering from runny noses.)
(Our country's air purifying machines are the best.)
(Don't be afraid to use it to its full potential.)
(Isn't it strange that you understand what I'm saying?)
(That's true)
You must be Chinese as well.
Isn't it strange that you understand everything I said?
- Yes, it's strange that we understand. - That's one of my skits.
- That's amazing. - It's really funny.
That's amazing. I'm serious.
He's really good.
- It's all ad-lib. - Yes. - That's not easy.
You didn't think he'd do this well, did you? Saeng-min?
No, I didn't.
You knew he was good, but not this good.
Was there a limit I didn't know about?
- I'm sorry. - You thought I'd stop here, but suddenly I stepped over you?
No, that's not it. If you want to know the truth...
I would meet Dong-yup every week on "Animal Farm"...
I'd say, "Sang-hoon is doing really well".
He'd say, "Yeah, he filmed eight commercials too".
I told him, "I asked you help him out, not make him into a star!".
Dong-yup and I thought it was really funny.
I wanted us to all be able to make a living.
As you know, that doesn't work within our professional fields.
- Yes, it's every man for himself. - Of course, himself successful.
When did you two first see one another?
When Sung-hoon was a freshman in college.
- I was a part of a gag club. - I see.
I applied to be a part of the club...
and Saeng-min was one of the judges.
I was four years ahead of him, so Jung Sung-hwa, Song Eun-yi and I were judges.
Jung Sang-hoon showed us his acts.
The other judges accepted me, but Saeng-min was the only one who opposed.
Is that so?
I spent 15-minutes outside on the stairway waiting for their decision.
- For your decision? - Yes.
They told me I was accepted, but usually people cheer when you get accepted.
People usually try to encourage you, but Saeng-min was sulking in one corner.
(Sulking)
Why did they have to choose him?
Song Eun-yi and the other judges had better perspective than him.
- What a disaster! - I don't have an eye for anything.
What if you had been more stubborn?
That's why I asked myself why Saeng-min didn't like me.
Saeng-min used to hold seminars for all the incoming students at our school.
It was on comedy jargon.
At the time, we used a lot of Japanese terms.
For example, nimai or sanmai.
We also had odoshi and niju.
- We still use those terms. - That was his class.
- Professors don't teach you that. - I thought it was a Japanese class.
He would teach the whole class.
Odoshi is the funniest scene in a comedy act.
- Can you guys say, odoshi? - Odoshi.
- Once more, odoshi. - Odoshi.
All of you will be using this term a lot.
If there's a funny person in the scene, there has to be a serious guy.
The un-funny person is called, Niju.
- Niju. - The supporting actor in the scene.
All of you are new-comers, so you'll mostly be niju actors.
We also had nimai and sanmai.
What do you think nimai is? It's the main actor.
Sanmai are people like you guys.
People like you guys.
(Sanmai: people like you guys, who aren't funny, by Kim Saeng-min)
- Sanmai. - Sanmai.
That's how we learned jargon.
He seemed so trustworthy since he was also a lecturer.
I respected him.
That's why I thought he'd be great at acting.
- He was the teacher. - Yes. He ask if we wanted to see examples.
- He gave examples? - He kept calling on Jung Sung-hwa.
He'd say, "Come here, Sung-hwa" anytime he wanted to show us anything.
"Do you remember the act about Yi Sun-sin? Show them that".
How did you two become so close when you were uncomfortable around him?
Saeng-min constantly looked after me.
For example, he'd always come see my shows within the first week.
It was always within the first week. He'd give me an envelope...
with about $100 or $200 in it.
He'd also write a letter saying, "I'm proud to see you grow like the tortoise".
"Dong-yup, Eun-yi and I gathered our money to give you this allowance".
It was so heart-warming.
That's where I found my strength.
I might not have made a lot of money in Daehakro...
but people I respected believed in me.
- They supported you. - Yes, they were cheering me on.
I wasn't tired because they were my strongest driving force.
They led you.
Shin Dong-yup and I believe he gained popularity with his skits on Tsingtao...
but the biggest impact was "Woman of Dignity".
We felt sort of strange.
We didn't see him coming down soon. Only people below me know how precious I am.
- That when I give them allowance. - That's true.
But his popularity is through the roof.
Jung Sang-hoon received a lot of praise for his annoying character.
I hear he's the total opposite in real-life.
He's still a fool for his wife and is known to live for his three sons.
How old are they?
The oldest is five, the second is four and the third is almost 2-months-old.
He's got three sons and Sang-hoon is a guy as well.
I bet his wife is worn-out.
You only have sons, do you plan on going for a daughter?
- Are you planning a fourth? - No, the factory is closed.
- The factory is closed? - The shutter is down.
I love the fact that I have three sons.
It's very reassuring, I love it.
(Laughing)
(Be strong, daddy. You have three sons)
I love my sons.
Out of the twenty-years I've known him, I found out something new about him.
He became very family-oriented.
We were talking about his wife and...
as you all know, was worn-out from raising three young sons.
When he goes back home, his wife is passed out from raising the boys.
- She's like this. - This is the hardest time. - She does it by herself.
He feels so bad for her, he cleans the house and vacuums before he goes to bed.
He's the best husband.
- You don't wake her up. - You're so cool.
Well, if I said I was tired from working all day and just went to bed...
and this happened repeatedly every night. My wife's patience would wear out...
and I thought she might have nasty things to say to me.
Of course.
In the end, I'd be risking our relationship while going to work troubled.
Would I be able to work when I felt that way?
That was my thought process.
I would think of it as exercising for 30-minutes since I have really fast hands.
- That's how it began. - He's the best.
That's what you call a virtuous cycle.
It would be a vicious cycle, if he complained about her sleeping.
Yes, if I opened the door and said, "How do you sleep all day long?".
I'd start drinking beer and slamming it down.
I could also turn on the television loud to wake everyone up.
I'm breaking my back while everyone at home is screwing around!
- That would be a vicious cycle. - Yes, of course.
- Do you cook at home as well? - Yes.
- What's your best dish? - I'm confident of my stir-fried dishes.
I'm good with Korean dishes as well.
- You could be a chef here. - Can you finish in 15-minutes?
My rule is to keep it under 15-minutes.
(Is this for real?)
There's a reason you need to make sure everything is finished in 15-minutes.
It takes about 15-minutes to get cleaned and ready for dinner after you get home.
Right when you're done, moms have food already on the table.
That's exactly 15-minutes, you need to stick to that.
- I see. - That's the time you set the table and get ready to eat.
Do you cook even though your wife is a good cook?
If she was a good cook...
Do you need to delve into my personal home life?
I was hoping you'd say she was a great cook...
but you help her out because she's always so tired.
I guess she's not that great of a cook.
We'll know right away after we taste some of your side dishes.
We'll look at Jung Sang-hoon's wish dishes before we look in his fridge.
- Let's see! - I'm so curious.
Let's see what kind of dishes he wants.
(My teacher's dishes are like they came down from heaven)
The next dish is "octopus Dishes of Dignity".
He is hoping for two dishes.
Can you explain the first dish for us?
I'd like to upgrade my cooking skills and learn something here.
I'd like to be wowed...
so, I could try it at home for myself.
A unique dish that I've never tasted before.
You'd like to accept him as your teacher as soon as you take the first bite.
Yes, master or teacher.
Master or teacher.
Or I could yell out, "Student".
- Student? - Yes, he's not better than me.
I see.
What about "octopus Dish of Dignity"?
I love octopus dishes. I make octopus tang-tang at home too.
I like having octopus dishes at home.
I would like to taste the ingredients, but also...
how each ingredient balances the others out.
I'd greatly appreciate a gift, like that.
You'd like to taste the octopus in the dishes.
- I see. - His refrigerator might be full by the way he's talking.
Do you have octopus in your fridge?
You can't ask for an octopus dish when you don't have any octopus in your fridge.
That would be hilarious.
I would hope you had it in the fridge.
First, I'll announce the chefs who will be cooking...
with ingredients from Sang-hoon's fridge.
Lee Yeon-bok, Sam Kim, Jung Ho-young, Michael.
I'll be eating every dish from the world.
- Yes, every dish from the world. - Very good.
- (Sam Kim vs. Lee Yeon-bok) - (Michael vs. Jung Ho-young)
From now on, we'll be taking a look at...
Jung Sang-hoon's refrigerator, a man of dignity.
He personally cooks since his wife is tired from raising their kids...
and helps out a lot in the house.
Are there dishes that you've cooked inside the fridge?
- Of course. - Really?
- Yes. - We need to find octopus.
You're right. Let's hope he has octopus.
- Shall we go? - Let's go see.
- You have pictures on the fridge. - They're so cute!
Yes, which one is this?
That's Han-eum. He's my second son.
- Your second son. - He's 4-years-old.
- Four-years-old. - I see. What about him?
- He's my first son. He's five. - What's his name?
Jung Han-sung.
- What is this? - That's ultrasound pictures of our third son.
- Ultrasound pictures. - I see, ultrasound pictures.
- Your last one? - Yes.
And, what is this?
That's my 15-minute timer when I cook.
Pasta or spaghetti tastes the best when you make it within 15-minutes.
(Agreed)
He's fighting against time.
That's the timer I'm going to use when they start cooking.
- You're going to time them? - I don't trust your watch.
I bet this will make it burdensome for the chefs cooking for you.
Now, let's take a look...
to see what's in Jung Sang-hoon's fridge!
(What's inside the man of dignity's fridge?)
What's in his fridge?
(Full to the brim)
You're good at organizing your fridge.
(He has a lot of ingredients since he's known to be a great cook)
- Now, let's look at his first shelf. - Let's take a look.
The first shelf... First of all...
We see he busy boxes of the same kind of juice.
It's mango juice.
I bought it for the kids, but I realized the kids don't really like mango juice.
- Really? - That's why, I'm drinking them.
It happens to all of us.
Isn't it stupid to buy in bulk before finding out whether you like it or not?
- Isn't it stupid? - Yes, it's stupid.
Yes, that's stupid.
It's expensive to buy in bulk.
But, I'm drinking all of it.
- It's not stupid if I drink it all. - That's true.
- It's great. - No, it's great paternal instincts.
Great paternal instincts.
- But it's still big picture stupid. - Big picture stupid!
Great paternal instincts, but big picture stupid.
He should've bought about two and tested it first.
- Of course, of course! - He should've tested it first.
I see soy milk up here as well.
The soy milk you see up there are boxes...
I took from the postnatal care center when my wife was there.
You brought it from the postnatal care center?
- Is that stupid? - That's great!
Great, great!
- You took free things, great. - Great to bring home free things.
He bought paprika in bulk as well.
Paprika is very expensive if you buy it one at a time.
That's why I bought it in bulk.
- That's true. - Great reasonable purchase.
- What? - Great reasonable purchase.
Great, great.
He's saying it's a great purchase.
On one side, I see containers full of different sauces.
- It looks like chili paste. - Yes, it does.
Did you make chili paste with vinegar?
- Did you make it? - Yes, of course.
- Really? - Yes.
Chili pepper with vinegar isn't anything to be wowed.
- It's really easy. - What did you put in it?
- What's your recipe? - I put in vinegar with chili pepper paste.
Then I put a little bit of sugar and garlic.
- I'll put in sesame seeds if I want it to taste a bit better. - What do you think?
(How does it taste?)
It's tasty. It's good but...
- Is it spicy? - It's very spicy.
- That's how I like it. - Do you like spicy foods?
That's my super chili paste with vinegar. There's a regular one in there too.
That's amazing.
I put in Chungyang chili peppers.
He likes it this spicy.
- There's another sauce. - Yes, I make a lot of tofu dishes for the kids.
I like to make fried tofu for them.
But we also enjoy soybean sprout rice and chestnut rice.
We can make the rice and just add some of the sauces.
Did you make this sauce too?
- Of course. - That's not bad at all.
He personally makes his own sauces for his dishes.
That's really amazing.
We also have meatballs as well.
- Did you buy these? - No, I made them.
You made all these?
- Yes, it's with ground pork. - My goodness.
This takes a lot of work, like smashed tofu and...
The thing is, I'm a lot faster than you could imagine.
He's complimenting himself.
- Are there any other dishes you've made in here? - Yes, there are.
I wonder what else he has.
What is this?
- Quail eggs? - Yes, quail eggs.
- Did you make these too? - Yes.
- My kids really like quail eggs. - My goodness.
Will it be okay for us to taste this dish and rate it?
- Of course. - We'll let everyone taste it.
How long did this take?
- That takes less than 30-minutes. - Not even 30-minutes?
Good, let's try quail eggs and pancakes. They were made for his children.
- Jung Sang-hoon easily made them. - It's really good.
It's better than most restaurant side dishes.
It doesn't taste like he only added soy sauce and sugar.
The seasoning is spot on.
Of course, since I added MSG.
He put in MSG.
You don't know how to use MSG if you don't know how to cook.
I first started using MSG because I made baby food from scratch as well.
- Baby food too? - Yes.
I made baby food for them, but they wouldn't eat it.
I asked myself why they wouldn't eat it when I worked so hard cooking it.
I put in two drops of flavoring soy sauce and my kids ate it much better.
- In baby food. - Food taste better with MSG.
I might have used MSG, but it also means they'll get healthier since...
I used healthy ingredients for them.
Is that better, or is it better to take out MSG and have them not eat it?
- It's better if they eat it. - Of course.
There's no proof that MSG is bad for you.
It's better if you they eat because of two drops of flavoring soy sauce.
The meatballs are here. We warmed them in the microwave oven.
Wow!
- That's the best. - You don't even need soy sauce.
- Yes, it's perfect for kids. - Yes, it caters to kids.
- How can it taste this good? It's like Thanksgiving. - Really?
- The shape is unique. - This is really good.
The seasoning is really spot on.
This is a festival.
You're better than stores that sell side dishes.
The hardest thing about making meatballs is the texture. They tend to be dry.
It shows he's made this a lot.
- You have to cook a lot to be able to pull this off. - I bet your wife is happy.
Great.
- Is it great? - Yes, it's really delicious.
Great. He such a good cook and is asking for one of our chefs to be his teacher.
We might find a lot of students instead.
- You might be right. - Yes, they might turn into students.
I'm sure he knows a lot of recipes as well.
Next, I see a lot of fruits here as well.
This side is full of vegetables.
Let's move onto the freezer.
- The freezer. - He needs to have octopus.
- That's right, the octopus! - We still haven't found octopus yet.
You're right. Hold on.
- He has a lot of things in here too. - Shrimp fried-rice.
Do you feed your kids a lot of instant dishes as well?
Those were free promotional items.
Were you referring to this as your octopus?
- That can't be. - That can't be the octopus you're talking about!
Pick out the octopus from here.
You can pick it out from there.
We can open that bag up and pick each one out.
I see pork belly here.
- Thinly sliced pork belly. - I see pork belly, but no octopus.
- It has to be in there. - Let's take this bag out first.
Let's keep this bag of octopus fried-rice out here.
There's still 24.37% octopus in the dish.
That's a lot of octopus.
There's an ample amount.
- At least we have octopus. - I think octopus might be there.
- Is this the seafood section? - That's shrimp.
- Shrimp. - It might be there.
This is...
- They found it. - It's octopus.
(Swallowing)
- They found it. - It's octopus. - This is octopus?
- It's shrimp. - Shrimp!
It's shrimp?
- How can we make tang-tang? - This is the bag with octopus in it!
- He did have octopus.
- We have octopus. - Here's another bag.
- Two bags. - He has two bags.
That was a close one. I'm glad he has octopus.
How do you eat octopus at home?
I usually use octopus in my shabu-shabu dishes.
I make a pretty good shabu-shabu dish.
I layer Napa cabbage, bok choy and meat and cut all of them the same size.
- I try to arrange it nicely. - You make a Mille-feuille?
At home?
I make broth on the side and pour it in.
At the end, I'll put in seafood as well.
If you look in here, there are a variety of noodles.
This looks like regular noodles.
- You must make a lot of noodles. - Yes, I like noodle dishes.
What kinds of noodle dishes can you make?
I make a lot of stir-fried noodle dishes.
- You make stir-fried noodles? - Are you talking about Thai dishes?
Yes, Thai noodles.
I mostly use rice noodles to make my stir-fried noodle dishes.
- I see. - I use regular noodles to make banquet noodles.
- I make good banquet noodles. - You do?
- Wow! Great! - You seem like you cook a lot.
Doesn't it make you want to learn how to cook?
No, I have no desire to learn how to cook.
- I need to be outside working. - I see, that's good.
- It be nice if they used nuts. - What would you like them to use?
- I have quite a lot of nut varieties. - Here! They're all here.
- Would you like us to use them? - Of course.
- Do you like nuts? - Yes, I like their texture.
I see, you like that kind of texture.
Room temperature ingredients!
- You have a lot of spices, like basil here. - Oil pasta is great with basil.
- Turmeric. - We see turmeric.
I use that when I want something more special than regular chicken stew.
I use it as a marinade before cooking. It tastes like tandoori chicken.
With a bit of broth.
- He's good. - He's on a different level. He's very classy.
That concludes our tour of Jung Sang-hoon's ingredients.
We'll now begin our cooking battle!
- (Sam Kim versus Lee Yeon-bok) - (Michael versus Jung Ho-young)
We'll now begin our cooking battle with ingredients from Jung Sang-hoon's fridge.
A lot of people think of Chef Lee Yeon-bok as their teacher.
He'll go against Chef Sam Kim for this battle.
It's kind of a burden when a person wants to find their cooking teacher...
and asks to demonstrate in front of them.
- Of course. - You think so too?
It's like a junior high school student coming to Ahn Jung-hwan and...
Kick the ball for me.
Yes, he would ask you to kick a ball before accepting you as his teacher.
- Wouldn't that be burden? - I wouldn't do it.
- Would you kick the ball? - Get lost!
You'd tell him to get lost?
I think it might be a burden on the teachers.
Could you give them a tip on what would make you accept them as your teacher?
It would be their sauces and how it balances out the dish.
I think the first thing I would taste is the sauce.
- Maybe like a first impression. - That's like my dish.
That's like my dish.
He says, you're talking about his dish.
- That's Chinese dishes. - The sauce will get you on your first bite.
He's being very confident.
- Sam Kim has a wry smile. - He's getting anxious.
- He wants to say something. - He's getting anxious.
The one thing I like best is balancing out my dishes.
I think you've met your match.
(The student is satisfied)
(Chef Lee Yeon-bok's ingredients: walnuts, shrimp, squash, pine nuts...
eggplant, dried mushrooms, paprika, oyster sauce, noodles, octopus)
(Chef Sam Kim's ingredients: Chinese yam, shrimp, squash, pine nuts, eggplants...
dried pollack, paprika, balsamic vinegar, basil powder, bread, soy milk)
What kind of dish will you be making, Sam Kim?
Yes, the dish I'm preparing is...
"You're a Student and I'm the Teacher".
That was funny.
His name is Sam.
"You're a Student and I'm the Teacher".
I saw dried pollack.
I'll use dried pollack and Chinese yam to make a European dish called baccala.
Baccala!
It uses salted fish, but I'll try to make it similar to that dish.
I saw a lot of vegetables.
So, I'll make salted vegetables with grilled shrimp for him to enjoy.
I'm looking forward to it.
Just by listening to him describe it?
How could I not think about using those ingredients like that? Wow!
The dish I'll be making today is "All-copying Father".
"All-copying Father".
In another word, Yeon-bok, master and father are all the same!
What kind of dish is it?
First, I'll cut thick slices of eggplants and grill them.
I'll place cooked noodles in the middle and...
stir-fry seafood with oyster sauce.
After that, I'll make a meringue which is usually made for stir-fried crab meat.
I'll make meringue mix with the seafood and top off the eggplants.
The dish will have depth but also be very smooth.
My mouth is watering just listening to him.
That sounds amazing.
- This is an honor. - I know, this is great.
- Please take your places. - Hold on, wait a second!
Jung Sang-hoon said he wanted to use his timer on his fridge.
I'm doing this for our audience members.
How can they make delicious dishes within that time?
There's a lot of people who don't believe it.
- You're really going to time them? - Yes, I'd like to put an end to their suspicion.
I'll personally time them and show the audience my timer.
We don't like on our show.
- Do they think we stop the timer during the show? - Yes, there are.
- Here is your timer. - I'm sure people are suspicious.
We need to put an end to it.
- Stand-by! - Yes, stand-by.
- You can press it after I tell them to begin. - Okay.
- We'll start our battles. - This is so cool.
It's Chef Lee Yeon-bok, who would like to present a textbook dish...
against Chef Sam Kim, who want to serve a dish...
that will make people call him a master chef.
In the end, who will ascend as true master chef?
Let's begin our first cooking battle...
right now!
Time has started. We have TGCOTF's show clock and...
Jung Sang-hoon's clock going at the same time.
We'll let him verify that it's exactly 15-minutes.
- I think he's making green onion oil. - Green onion oil.
He's making oil?
The oil is too hot, so I put in green onions to cool it.
After it cools, I'll put in chili powder.
Or else, the chili powder will burn.
- He's explaining it to him. - Yes, because he's his student.
(He gets out nuts that Sang-hoon enjoys eating)
Chef Lee Yeon-bok is using nuts in his dish.
- Jung Sang-hoon said he liked nuts. - It'll make the dish very rich.
If you stir-fry nuts, they become even nuttier.
The texture becomes even better as well.
- You put it in the chili oil as well. - Peanut oil tastes better.
(The chili oil, full of rich flavors, is done)
(On the other hand, Chef Sam Kim begins to prep his Chinese yam)
- I'll be cooking the Chinese yams. - The Chinese yams? - Yes.
He's boiling the Chinese yams.
I've never heard of cooking Chinese yams before.
Yes, it's new. It's a first for me as well.
- It's your first time? - I'll cook it and smash them like mashed potatoes.
- With Chinese yams? - Yes.
He's starting to slice the eggplants.
That looks good already.
You don't have to be quiet like a tennis match, do you?
No, you don't. We're very loud here.
They're all capable of tolerating the noise.
It's the first time I've seen Chef Lee Yeon-bok grill eggplants.
Yes, it's my first time.
I think he's using dried mushroom after re-hydrating them in water.
That's right.
He's not using paprika. Paprika!
The sound of his knife against the cutting board is...
- What was that? - What's going on? - Are you okay?
- What's going on? - He's impatient!
Yes, Sam Kim is in a hurry.
Was he taken aback by Lee Yeon-bok's knife sounds?
(7. Julienne paprika, onions and squash)
Chef Lee Yeon-bok is slicing squash.
(Chef Sam Kim starts on his vegetables as well)
(2. Dice onions, squash, eggplants and paprika)
- Sam Kim is using eggplants too. - Yes, he is.
I think he'll put in paprika with his squash and eggplants.
Sam Kim's vegetables are smaller.
(He dusts the vegetables with flour)
(3. In a dry pan, stir-fry vegetables and dust with flour, salt and pepper)
- We have 10-minutes left! - 10-minutes left!
- This is for real! - The clocks are both the same.
- I'm serious, everyone. - We just passed the 10-minute mark.
Chef Lee Yeon-bok has octopus out.
- He has octopus. - The octopus will add texture when the vegetables.
It'll also accentuate the seafood taste.
He's peeling it bare-handed.
He's peeling it with his bare hands.
- That's really hard to do. - I know.
It'll rip unless you know exactly where to start peeling.
It's nicely peeled.
Masters don't use gloves when peeling octopus.
I'm the master chef!
Wow, this is so cool.
He has shrimp out. He's slicing them in half.
That's an amazing technique.
The shrimp is very slippery.
It's an amazing technique.
- He doesn't slip. - No, not one mistake.
- Slicing the shrimp in half. - Yes.
He's very precise.
This is no joke, no joke at all.
I didn't know it would be like this.
If you stir-fry shrimp or octopus without blanching it, it tends to smell fishy.
That's why you slightly blanch it.
You need to slightly blanch seafood.
It won't smell fishy if you blanch it and then stir-fry it.
(On the other hand, Sam Kim is...)
He's heating the pollack in the microwave oven to get rid of the fishy smell.
- What is he doing? - He's cooking butter and flour to make roux.
- He's putting soy milk in there. - Soy milk is sweet; will that be okay?
Isn't that what you took from the postnatal care center?
This will be combined with dried pollack.
With dried pollack.
(Use hand mixer to grind dried pollack)
- That's the Chinese yam. - I see, it's all cooked.
- They look like scallops. - Will that go well with the roux?
Chinese yams are aromatic, so it'll go well with creamy liquids.
- It goes well with creamy liquids. - I see.
You can blend Chinese yams with milk and drink it together.
He's making a similar dish to a European dish called baccala.
(11. Take chili oil and strain to remove solids)
- Chili oil! - Chili oil.
(Slice blanched octopus to bite sizes)
- There's the octopus. - He has such good knife skills.
(12. Slice large green onions and mince garlic)
(Oil pan with chili oil and add all prepped vegetables)
He's adding soy sauce now.
(13. In pan with chili oil, add vegetables, soy sauce...
pepper, oyster sauce, cooking wine, vinegar and water)
That looks like fish-flavored sauce.
Yes, it's a fish-flavored sauce.
(Chef Sam Kim begins cooking his vegetables as well)
(9. Mix balsamic vinegar and lemon juice and add to vegetables to marinade)
- I'm adding nuts as well. - He's adding nuts too!
Yes, he heard what Jung Sang-hoon said and is using nuts as well.
- He hasn't put in everything, is he? - No, not yet.
- He's using bread. - Yes, he's using bread.
He's rolling the bread out as well.
- He's rolling it flat. - He'll eat it like chips in the dish.
You dip bread into baccala, which is made with fish, cream and potatoes
That'll be super great.
- There's now 5-minutes left. - There's about 5-minutes left.
- It's the same. - Since we have 5-minutes left please go to the cooking site.
- Yes, I'll go check them out. - There's 4:20 left on the clock.
That's the Chinese yam with cream sauce.
With soy milk.
Do you think he'll become a teacher?
- You put dried pollack in here. - Yes, I did.
- It's amazing. - Amazing?
Wow, this is just...
This is crazy. This is tremendous!
This is really good!
I bet that pollack and Chinese yam will be delicious. I'm getting goosebumps.
(15. Being cooking noodles)
He's starting to plate his dish.
- Didn't he say he was putting noodles on that? - Yes.
(Take out cooked noodles and put in ice-bath)
(17. After rinsing off noodles, mix with sesame oil)
Chef Lee Yeon-bok seems to be a bit busier.
Chef Lee Yeon-bok is placing noodles on the eggplants.
(He separates eggs whites from the yolk)
Is he trying to make meringue? He's making meringue.
He's showing us a lot of great techniques today.
(12. Place shrimp in well oiled-pan and cook with salt and pepper)
He put the sauce on the plate. Sam Kim is plating his dish!
(13. Add pollack and cream sauce to plate and top with vegetables)
- You have about 1-minute left. - There's only 1-minute left!
1-minute! You have 1-minute left!
(20. In a pan with chili oil, cook green onions and shrimp)
- He's using water. - He's adding water to his dish.
(21. Add stir-fried seafood to dish)
Chef Lee Yeon-bok is starting to plate his dish as well!
He's putting everything into the dish.
(Sam Kim is using his last spurt as well)
(14. Make bread chips with rolled bread)
You now have 15-seconds left. 15-seconds left!
You need to start wrapping things up.
(22. Stir-fry shrimp, nuts and meringue together)
Meringue, meringue!
- You only have 5-seconds, 4-seconds... - Meringue!
Three!
- Meringue. - Two!
One!
Three!
Two!
One! We're done. Sam Kim is finished.
Please, ring the bell. We're done. We're done.
We're all done.
Did you remember to put in the meringue?
- They look like feasts. - The alarm is ringing.
Please place your dishes on the table. They look amazing.
(Chinese yam and dried pollack are used to make a pollack...
cream sauce. The dish is filled with bread chips and shrimp)
(Chef Sam Kim's "You're My Student and I'm Your Teacher)
How did he do this?
Jung Sang-hoon thought of Sam Kim as his teacher while watching on TV.
My hands are shaking.
Can you just eat all of this together?
Yes, try it with a lot of vegetables.
- Eat the vegetables first. - Yes, the vegetables.
- You're supposed to put that on? - Yes, with the bread. - I put bread on it.
That looks good.
(He's very formal trying the dish)
(Serious)
- He took a big bite. - How can this make someone so nervous?
How did it taste?
He doesn't seem very surprised.
People usually smile the second they put the first bite in their mouths.
- He's trying it with shrimp and lemon as well. - That's a lot of lemon.
- He must like sour things. - He did say he liked sour things.
- The head. - He knows how to eat shrimp.
He's trying it again with shrimp and bread.
He's eating the shrimp head too.
Yes, he's even eating the shrimp's head.
- He's nodding. - He looks like a judge from Michelin.
I think he's done trying the dish.
How did it taste?
First...
I was curious as to how a dish would taste with Chinese yam in it.
Especially, Chinese yam mixed with dried pollack.
He even added milk to the dish...
but it seems like I've tasted this before.
It seems like you've had it before?
I thought it would hit me right away, but it tasted very healthy.
- The taste comes slowly. - Very subtle flavors? - Yes.
When you eat it with the shrimp, the dish becomes even more delicious.
All of the flavors don't come straight at you...
but the flavors slowly spread very subtly around your mouth.
- Remember how I put lemon on it? - Yes.
When I squeezed lemon on it, it became a totally different dish.
His expression doesn't look that great.
The thing is...
I was expecting a lot since I regarded him as my teacher.
- I expected a lot. - You were expecting but?
- He didn't meet your expectations? - He must have not come close.
Alright, that's all you need to say. We understand.
We'll only say he had high expectations.
He had high expectations but...
(Stir-fried vegetables with shrimp meringue on top of grilled eggplants and noodles)
(Chef Lee Yeon-bok's "All-copying Father")
This is Chef Lee Yeon-bok's dish.
First of all, I'm very grateful.
- It's been a while since he made meringue. - Let it go. Let it go!
(Slurping)
(He's serious again)
He's not saying much again.
He's the type of person that loves food.
He's starting to mix the noodles.
There might be concerns the dish might taste bland after mixing the noodles.
(Big bite)
He's taking another bite.
(I'm going crazy)
(Wow)
First of all, I don't think I've ever tasted anything like this before.
That's why I kept eating it.
- This is a first for you? - You've tasted Sam Kim's dish before...
but Chef Lee Yeon-bok's dish is a first for you.
I saw him using a lot of vinegar...
so, I thought it would be sour but it wasn't.
The rich nutty flavors balanced those flavors out.
The shrimp's flavors burst out in the middle as well.
You know that chili oil he made?
I think the chili oil made a big difference in the dish.
It's a bit spicy but in the end, it leaves a very nutty taste in the background.
It almost tastes sweet.
Did the two chefs produce dishes that make you want them to be your teacher?
Of course.
The both of them did. I don't think I could make these dishes even if I had an hour.
That's great. Shall we taste it as well?
First we'll taste Chef Sam Kim's "You're A Student and I'm the Teacher".
Let's all try his dish.
The dish has depth.
It has a lot of depth.
I've never tasted anything like this before.
How can soy milk from a postnatal care center taste like this?
I've never tasted anything like this before.
- You're not a picky eater either. - This is a luxury for me.
It's really delicious.
My goodness, you're good-looking.
He's good-looking to you now.
It must be really delicious.
I understand why so many women, including my wife, get fanatical over this.
There's a reason people go looking for him, right?
You're being complimented a lot today.
I think I know why you said the dish tasted familiar.
It kind of tastes like...
baby food when I was young.
It tastes like something I had as a child.
- It's not spicy or salty, is it? - No.
- It's very smooth. - Yes, totally smooth.
It does have baby food texture.
That's why they give soy milk at the postnatal care centers.
They want them to eat smooth food. He used it as ingredient.
It does remind you of baby food.
It was a comforting taste.
This time, it's "All-copying Father".
Chef Lee Yeon-bok's "All-copying Father".
I'm getting nervous!
(Takes a big bite)
(His eyes get bigger)
Your eyes just got bigger.
(Eats modestly)
This is amazing.
(Continued Admiration)
(Happy)
Kim Saeng-min has never been a finicky eater.
What do you think about this dish?
I've heard of sweet and sour used to express taste...
but how can those expressions taste this good?
This is truly perfect harmony since I can taste sweet, sour and...
the nutty flavors that balance the dish.
He's using English again, perfect harmony.
I think the more you eat it, the more it gets your taste buds going.
It's hard to control vinegar when you add it while cooking.
The vinegar will either cook away or taste bitter.
It had none of that. He really is the god of measurement.
His body reacted to the cooking, there's no doubt he's a master.
I see. It's now time to choose a winner.
Out of the two dishes, which dish made you want to choose a chef as your teacher?
Number one is Sam Kim.
Number two is Lee Yeon-bok.
Did you press a button?
- Yes. - He pressed a button.
In conclusion, which chef's dish made him into a teacher?
Will Chef Lee Yeon-bok also be in first place?
Or will Sam Kim win four in a row and be ahead of the pack?
Let's verify his decision!
Who did you choose, Jung Sang-hoon?
Who did you choose?
Lee Yeon-bok!
Chef Lee Yeon-bok was chosen!
Chef Lee Yeon-bok was chosen as his teacher.
That's who Lee Sang-hoon chose.
First, I'd like to express how sorry I am.
I feel really bad since I know how hard he worked on making the dish.
I didn't feel right over-reacting to something they made.
- Of course. - I thought it wasn't right.
I really wanted to taste the food since they put their effort in making the dishes.
I was eating the shrimp, but as you know, the shrimp's head is very sharp.
- Yes, we do. - That part poked my mouth and I'm still bleeding.
The taste of my blood was mixed in with this dish.
- I didn't know what I was tasting. - You should've taken off the head.
I got stabbed.
After that, I tasted Chef Lee Yeon-bok's dish and...
all the flavors came at me in an instant.
It was delicious, but I couldn't say any praises.
How would Sam Kim feel if I had done that?
- I felt bad, so I tried hiding all my expressions. - You tried your best.
He had his poker face on.
Chef Lee Yeon-bok's dish was instant?
All the flavors just burst in my mouth.
I bit a shrimp and that was full of flavor again.
The shrimp brought the whole dish together.
I was going to pass the nuts, but it held onto the back of my head.
They told me to chew and taste the nuts.
As soon as I started chewing the walnuts, it truly finished off the dish.
Just as we thought, he comes though again.
Chef Sam Kim, in my heart, you'll always be my teacher.
I'll go visit you on teacher appreciation day.
- That's great. - Thank you.
He leads the group with 10-wins.
Lee Yeon-bok is in first place with Raymond Kim!
He's really amazing. Yes.
He'll regard you as his teacher.
We'll begin our second battle with ingredients from Jung Sang-hoon's fridge.
An "Octopus Dish with Dignity".
It'll be a battle between Chef Jung Ho-young and Chef Michael.
Many of our viewers were disappointed with Chef Jung Ho-young.
We expected a lot from him as win-streak breaker or roadblock.
He couldn't stop Raymond Kim's win-streak and...
he's no longer considered the win-streak breaker.
What happened?
It was really hard for me to find a character for myself.
It's my fault again?
Isn't it frustrating? We're still a variety show.
It's a variety show, but Raymond Kim had to come out and win again.
Chef Jung Ho-young became nothing because of him.
- He doesn't have anything to refer back to. - He needed a character.
It's a pity, but you'll have to refer to yourself as the dancing machine again.
Chef Michael has recorded 3 losses in a row. That's his worst record this season.
Michael has a high chance of winning today.
Jung Ho-young has never won against Michael during any of the seasons.
- Really? - Really?
- I have the data. - This is like professional baseball.
That's what we found.
- It's a total jinx. - Yes, that's a jinx.
He loses every time he meets Michael.
Ho-young has never won against him.
- Total loss. - I know.
I'm actually worried today.
Because in Europe...
we don't have this ingredient.
No, they don't have baby octopus.
- He's trying to act weak. - Yes, trying to be coy.
- He's putting on an act. - Yes, he is.
- That doesn't work on me. - No, he's not having any of it.
- Both of them will try to be victorious in a difficult situation. - That's right.
(Chef Michael's ingredients: octopus, coke...
shrimp, squash, herb salt, oyster mushroom, paprika...
grapefruit, basil, white wine, garlic stem, bread, almond, mandarin, cabbage)
(Chef Jung Ho-young's ingredients: octopus, pork belly, katsuobushi)
Please introduce your dish first, Michael.
The title is "European Octopus".
"European Octopus".
- European-style. - You're openly saying it's European-style.
In Europe, they slightly blanch octopus or squid...
and then grill it.
That will be the topping on salad.
- It's easy and simple. - European octopus salad.
That sounds great.
The dish I am making today is...
"Knock, Knock, Knock, Octopus Skewers".
(Standing ovation)
- That song is by TWICE. - Yes, TWICE.
- Knock, knock, knock. - I'll give him one point for that.
(Great)
That wouldn't have been easy.
The dancing machine is back.
The shape of the skewers will be similar to average octopus skewers...
but I'll be wrapping pork belly since I saw them in the fridge.
I'll make a Japanese sauce of soy to cook the octopus.
I'll clean out the octopus' head and...
stuff it with ground pork belly.
I'll stuff the head, so it'll be similar to dumplings.
(Admiration and surprise)
You're going grind pork and stuff it in the head.
- I'm looking forward to it. - What dish are you making?
"Knock, Knock, Knock, Octopus Skewers".
- Yes, I see. That's your dish. - He's so cute!
He's lovable.
Chef Jung Ho-young has returned as our dancing machine.
- We'll now begin our second cooking battle. - Yes.
Forget about all the past!
It's Chef Jung Ho-young, who wants to bring honor back to being a Japanese chef...
against Chef Michael, who is considered "Speed Man"...
by finishing his dishes early. Today, he'd rather win with a...
dignified octopus dish that will win the match.
In the end, who will be the more dignified chef?
We'll now begin our octopus cooking battle!
It's an exactly 15-minute battle.
Who will be able to cook the better octopus dish?
(1. Make soy marinade by adding same amount...
of water, sugar, cooking wine and soy sauce)
(Garlic)
(2. Add minced garlic to soy marinade)
While we've been talking, Chef Jung Ho-young is prepping his octopus.
- What's he taking out? - He's cleaning it out to use like wonton wrappers.
(3. Clean out octopus head)
(He's thinking of grinding pork belly)
Chef Jung Ho-young is grinding pork belly.
Will the octopus' head taste better if you stuff it with pork belly?
The head will be juicier...
since pork belly has a bit of fat attached to it.
- That's how you make it taste good. - I only added large green onions with it.
- I see what you're doing. - He's putting it in his soy marinade.
- It's Japanese-style. - That has to taste good.
I didn't know he was going to put it in his soy marinade.
I thought he would cook it in plain water.
It'll be savory.
(On the other hand, Chef Michael begins to boil whole octopus)
Doesn't octopus get tough if you boil it too long?
- You're right. - Will it be okay since he already put it in?
I'm sure he'll take it out soon.
How will coke effect the octopus?
Sugar acts like a tenderizer when it combines with proteins.
I've used it as a marinade but I haven't seen anyone boil it before.
(2. Add whole peppercorn, herb salt, basil powder and white wine)
- Isn't that alcohol? - Yes, it's white wine.
He's even adding white wine to it.
And lastly...
(Drops it in)
Are you putting the cork in it too?
- Why? - Why did you put that in?
- Why? - It takes away the fishy smell.
The cork absorbs the fishy smell.
- I see, it absorbs it. - I'm truly shocked, right now.
- It absorbs it but also adds wine flavors to it. - Don't they do that in Italy?
I didn't know they really did that.
- I thought he was playing a trick on me. - You're right.
(He crushes garlic and drops it in the pot)
(He begins to peel grapefruit)
Michael is also adding grapefruit peel to it.
- Even grapefruit peel? - It's great at ending fishy smells.
I bet it does.
He's starting to twirl octopus around a chopstick.
- He'll twist it around chopsticks. - It's too small.
- He's starting to make his skewers. - The chopstick is too short.
The octopus is very big.
He's starting to cut off some of the legs.
- The octopus is big. - You're supposed to use three-legged octopus.
- That's right, it's a lot bigger. - Yes, it is.
- You need to jam it in the middle. - That's how they keep it from unraveling.
Yes, it'll keep it from unraveling.
The pork belly is very thin, I'm afraid it won't wrap around the octopus.
He's wrapping pork belly around the octopus.
- He's wrapping it again. - Won't the pork belly fall off?
Is he frying it? No, he's grilling it.
- He's grilling it. - It'll stick if he doesn't use oil.
- I'm afraid the pork belly will fall out if he adds oil. - It'll stick without oil.
He added Cheongju wine to the octopus.
Wow, that's amazing.
(The octopus skewers makes your mouth water)
It already looks good.
It's starting to sizzle. It already looks good visually.
There's no doubt that we're watching Jung Ho-young more, right now.
(11. He adds soy marinade to his octopus)
- Nice! - It'll taste good when it's all braised.
"Knock, Knock, Knock, Octopus Skewers".
Yes, that's what he's making right now.
Michael is beginning to prep his salad.
(He carefully cuts the grapefruit and sets it aside)
(He also juices the grapefruit by hand and sets it aside)
(Red and yellow paprika)
As usual, Michael is using a lot of vegetables)
- Vegetables make it taste better. - Yes.
It's European-style, a dish you can eat while watching the Mediterranean.
A European-style salad.
(4. Make salad by with grapefruit, vegetables, salt, olive oil and pepper)
(He begins prepping his bread to add to the salad)
(5. Cut away crust and cut bread into cubes)
(6. Place bread into oven after mixing with herb salt and butter)
I'm really curious about Chef Michael's dish.
(Chef Jung Ho-young beings making sauce to eat with his octopus skewers)
(12. Mix cooking wine, water, vinegar, sugar and soy sauce)
(Lastly, he adds egg yolk)
(13. Add egg yolk to 12 and begin mixing)
- Is that a double-boiler? - Yes, it is.
Wow, great!
- Is that a Japanese sauce? - Yes, it's kimizu. It's egg yolk with vinegar.
- Kimizu sauce! - Yes.
- An egg yolk sauce? - Just add vinegar?
You add vinegar, sugar, cooking wine and soy sauce.
- It must be his secret weapon. - Yes, to end his losing streak and Michael.
Michael is adding nuts. Jung Sang-hoon likes nuts and their texture.
(He adds butter to a grill pan and preps shrimp)
(8. After melting the butter, cook shrimp, garlic, mushroom with salt)
Michael is cooking shrimp and mushrooms in butter right now.
(Michael finishes stir-frying his shrimp and mushroom to add flavor to his dish)
- Isn't the octopus still inside the pot? - Yes, it is.
Aren't you boiling it too long?
It'll get softer.
Octopus and squid get soft if you blanch it.
It only gets tough if you don't boil it long enough.
You boil it for extra-long to make the octopus soft.
- We have 5-minutes left. Please go to the cooking station, Jung-hwan. - Okay!
He's going to check out their cooking stations.
- Kimizu sauce! He put something in it! - He put in katsuobushi.
- I know it's not done, but taste the kimizu sauce. - This? - Yes!
What does it taste like?
Is it good?
It's crazy good.
- I've never tasted anything like this. - I see.
This is really nice.
What does it taste like? Like milk?
Have you ever had egg cookies?
It tastes like strong egg cookies with a bit of soy sauce.
That sounds good.
- It tastes like egg cookies. - Really? - Yes.
He's introducing a new flavor.
I've never tasted anything like this.
I think the octopus will taste great since it's been reducing in the marinade.
- What's that? - Croutons. He baked bread in a bit of butter.
- It looks good. - Yes, I think so too.
- Did you add chili powder? - Yes.
I've never seen anyone add chili powder to bread.
- I know. - It's a first for me too.
He says it's his first-time as well.
(After adding chili powder and mixing it well...
his croutons are ready to top his salad)
(It's finally time to take out his octopus)
- The octopus looks great. - I know!
(He begins plating by adding his vegetables first)
(11. Add stir-fried shrimp and mushroom to grapefruit and vegetable salad)
(Finely chop garlic roots and sprinkle over dish)
Michael's salad looks really delicious.
(12. Garnish with garlic roots, mandarin and roasted almonds)
(Chef Jung Ho-young is beginning to finish up as well)
(He takes out the braised octopus head dumpling)
(He removes the octopus skewers from the pan as well)
- What's going on? - He's taking out the octopus!
It has to be hot, but he's starting to plate.
- He has sauce on the plate. - That's the octopus head.
- Did it cook all the way? - The head looks good.
(Chef Michael only has his octopus left as well)
(13. Cut octopus into bite-sized pieces and place on top of salad)
(14. Sprinkle croutons on salad)
(He picks up the left-over wine)
Chef Michael is taking the left-over wine for himself.
I think he's almost finished. No, he's finished!
Five!
Four!
Three! Two!
One!
We're all finished! We're all finished.
Please ring the bell, very nice!
Chef Jung Ho-young is finished as well.
(A Mediterranean-style octopus salad with colorful vegetables)
(Chef Michael's "European Octopus")
(Smelling)
(Amazed)
I can smell the garlic.
It's almost all garlic.
The garlic must be very strong.
- I'll take this and croutons for texture. - He put chili powder on his croutons.
- I'll try it with vegetables. - Yes, vegetables.
Of course, Michael lead all salads.
What's special is that I added raw squash.
- Raw squash? - Yes, raw squash.
- If you add vinegar to raw squash... - He looks so happy!
Show us again.
- The octopus isn't tough. - It's not tough. It was cooked well.
He boiled the octopus and then grilled it.
- That's great use of coke. - Yes, great use of coke.
The croutons are very unique.
- Can you taste the chili powder? - No, I can't.
- You can't taste the chili powder. - I used herb salt and a lot of butter.
- I'll try the octopus by itself. - Good, just the octopus.
You can try it with the garlic roots as well.
Wow, I should use more coke.
Did the coke have an effect?
- Is it soft? - It doesn't taste fishy at all.
- It's not fishy at all? - But it doesn't taste like octopus either.
It got rid of everything!
- It wiped away everything. - The cork took away everything.
- That could be a downfall as well.
I think women will really like this dish.
- Is it soft? - It's soft, but it's not fishy and you get white wine aroma.
All the flavors are in the octopus.
The octopus is very unique.
I love octopus, so I've tried cooking in various ways...
but this is a first for me.
This is on a different level.
There's octopus, but there's shrimp in there too.
I'll try a bite with shrimp in it.
- I see grapefruit here as well. - The shrimp was cooked with butter.
It looks very refreshing.
(Nodding)
- This is nice. - It is?
(Octopus skewers and octopus head dumplings on top of his secret weapon sauce)
(Chef Jung Ho-young's "Knock, Knock, Knock, Octopus Skewers")
It's Chef Jung Ho-young's "Knock, Knock, Knock, Octopus Skewers".
(Looking forward to it)
- Try the octopus head after dipping it in the sauce. - Just the head first.
- The skewers can come after. - Put a lot of sauce on it.
- I see bubbles. - This is Japanese kimizu sauce.
- I think there's a secret to that sauce. - I think so too.
- Does it balance the saltiness? - There's a reason he's introducing it today.
- He's trying the skewers as well. - Yes, yes, yes.
I can't leave you out.
(Takes a big bite)
(Stuck)
(Having a hard time)
You're not supposed to eat the chopstick.
The dish was supposed to be dignified.
You can't help but look tough eating it.
Is it too chewy?
It's very chewy.
Is that so?
I think it adds to the texture.
You like the texture of the octopus.
- I'll try the sauce by itself. - What does the sauce taste like?
It's kimizu sauce.
- It means egg yolk vinegar. - Egg yolk vinegar!
It has a tangy taste to it.
I thought it would be fishy because of the yolk...
but I can't taste any of that.
- You were right, egg cookies. - Yes, egg cookies but...
with something special added to it.
- It tastes a lot like egg cookies in the back. - Yes, that's right.
- The head will taste the best. - The head!
He ground pork belly and stuffed it into the octopus' head.
Yes, I'll try it now.
How does it taste?
I think that will taste good.
(Serious)
(Smiling)
(Wow)
- Does it taste good? - Yes, it does.
Yes, that's the reaction we've been looking for.
- He ate a lot of it. - I can't believe it's all gone.
- There's only two pieces. - Yes, the head is small.
The octopus' head has a unique texture to it.
The outside is nice and chewy while the inside is juicy with the pork belly.
The kimizu sauce also plays a big role by balancing out the whole dish.
That looks really good.
He tries the kimizu sauce again.
(I bet it's good)
Yes, yes, yes.
(This is it)
It must pack a big punch.
The seasoning is precise. It's very balanced.
We should try it too. Let's all try it.
First, we have Chef Michael's "European Octopus".
Let's try the octopus salad.
- Sorry, I didn't add croutons. - You took out the croutons.
Great use of grapefruits. It's better than using lemons.
It seems Michael is on a different level when using vegetables.
It seems like a dish you'd eat with a cocktail in one hand...
and this dish as your chaser while watching the emerald Mediterranean Sea.
The grapefruit acts like shade when you're sunbathing.
It passes by refreshing you. You know what I mean, don't you?
This is what's unique about Michael's dishes.
When I need sweetness, I'll just add sugar.
I just use simple ingredients when I feel like something is missing.
In Michael's case, he'll use grapefruit since they are tangy and bitter...
which make your mouth water more than usual.
When you mouth waters that much, you can taste...
the subtle sweetness of octopus in your mouth.
That's why it tastes like very luxurious salad.
- Yes, it's very dignified. - He's very good!
It feel like we're eating sashimi salad since it's so refreshing.
It's like eating a refreshing seafood dish.
This time, we'll try Chef Jung Ho-young's "Knock, Knock, Knock, Octopus Skewers".
Yes, let's try it. I'm really curious as to how it'll taste.
He gave us parts of the head.
- This sauce is amazing. - This sauce is crazy!
Why aren't you serving this at your restaurant?
- Fantastic. - This is amazing.
Take small bites of the octopus.
(Happy)
You look serious eating it, Saeng-min.
- No, I was really surprised. - You were surprised?
It feels like I just watched a master-chef cooking sauce...
over a double-boiler and I got to taste some of it.
I can't believe what I saw is what I'm tasting.
Just like my life, I never thought sauce was very important in a dish.
I've always thought the main dish or road was the most important.
- The sides aren't that important. - That's how I lived my life.
I really have to bow down to this sauce.
I can't help but respect him for this.
He made sure we knew this dish's identity was Japanese.
- Japanese! - Identity!
It feels like we ate a very soft version of tamago sushi.
It's now time for his decision.
Number one is Michael and number two is Jung Ho-young.
Please decide and press a button for us!
Wow, seriously!
- What should I do? - I bet it's a hard decision.
It's a battle between East Europe and Japan.
- Okay. - Did you press a button? - Yes.
He pressed a button!
Who will be the winner in the end?
Let's verify his choice!
Show us!
Will Jung Ho-young finally get rid of Michael's jinx?
Or, will Michael keep the upper-hand on Jung Ho-young?
Please show us his decision!
Show us the octopus dish winner!
Show us the octopus dish winner is none other than!
(Winner: Jung Ho-young)
It's none other than!
It's Jung Ho-young! Jung Ho-young has won!
"Knock, Knock, Knock, Octopus Skewers" has won!
Chef Jung Ho-young was shocked too.
He lifted up his hands, like this.
Why did you choose Chef Jung Ho-young?
The sauce filled my whole mouth as soon as I took the first bite.
I had to ask what it was.
- In one bite? - Yes, it hit me.
It had tanginess added with sweetness, but it wasn't salty.
It also had nutty flavors from the yolk.
The combination of flavors came all at once.
- The one thing that made me think, this was the dish... - The head.
The ground up pork belly inside the octopus head was what got me.
I knew I had to press number two as soon as I bit into it.
- It's Chef Jung Ho-young's eight win. - His eighth victory.
He's in the same place as Sam Kim if it's his eighth win.
Congratulations on your eighth-win, Jung Ho-young!
His eighth-win!
- Congratulations! - Yes, congratulations!
Stupid! That's stupid. That's super magic ultra-great!
I was afraid to go meet Saeng-min.
His greeting is, "How much did you save?".
"Why did you buy a car?".
- Are you in your right mind? - He pays the least amount for maintenance.
- For his house? - But he can't beat one house.
It's a house that's been empty for the past 10-years.
He's trying to win an empty house?
If it's hot inside, go outside.
His apartment complex hallways are cooler.
If it's cold, let's wear more clothes.
We had parkas on while eating.
(Respect)
You don't order food delivery either?
We have regular and black bean ramens.
Why would you need to order any food?
(A dish that will make the saving fairy open his wallet)
I wonder what luxurious dishes might taste like.
It's a fire show!
It already looks delicious.
The color is beautiful.
This is total non-sense!
- He's a good eater. - Do you want to keep eating?
- You are chewing, aren't you? - Mumbling.
This is really a great dish.
Will the dish make him open his wallet?
(Every Monday nights at 9:30)
I can spend up to $11.
$11? You'd be willing to spend $11.
Subtitles by OnDemandKorea